Tomato, Garlic & Chilli Meatballs

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You are going to love this delicious, easy, Italian dish. It’s perfect for sharing amongst friends and a lovely summery dinner when served with salads and breads. My recipe is a mash up of one I found on BBC Good Food and how I usually make an arrabiatta sauce.

You will need:

12 meatballs
A couple garlic cloves
Pinch of dried chilli flakes
Dried herbs (oregano, basil and thyme all work well)
Pinch on sugar
Balsamic vinegar
Passata
Mozzarella
Freshly grated parmesa

Add a gulg of good quality olive oil to your frying pan and brown the meatballs. Set them aside and add just under half a carton of passata, roughly 250g, garlic and chilli flakes to the pan. Simmer for 5-10 mins. Add a pinch of sugar and a dash of balsamic, season with salt and pepper, and simmer for a further 2 mins. Pop the meatballs back in the pan along with the the oregano,Β  basil and thyme – just a sprinkling of each.

Transfer the meatballs and sauce to your oven proof dish, scatter with mozarella and parmesan and bake in the oven (about 190/C) for 10 – 15 mins.

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Here I served the meatballs with a really simple salad of leaves,Β  baby tomatoes, orange pepper and avocado and some freshly baked bread.

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A little secret… I completely cheated on the bread. Worked a treat though!
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Make sure you keep any left over sauce as it will be lovely mixed through pasta for lunch the next day!

Enjoy x

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